Mashed potatoes make these doughnuts moist and dense. Roll them in sugar or cinnamon sugar when they're done.
- 3 cups of sugar
- 3 cups mashed potatoes (plain)
- 6 large eggs
- 1/2 cup vegetable oil
- 1 1/2 cups milk
- 8 cups all-purpose flour
- 5 tablespoons baking powder
- 2 cups vegetable or peanut oil (or enough to fill the pan with 2 to 3 inches for deep frying)
Gather the ingredients.
In a mixing bowl with an electric mixer, beat the sugar with the mashed potatoes until the dough is the consistency of paste. Add the eggs and beat until well blended. Add 1/2 cup of vegetable oil, milk, flour, and baking powder. More flour may be added if necessary to make a soft dough.
Place dough on a lightly floured surface and roll to 1/2 inch thickness. Cut out with floured doughnut cutter.
Heat about 2 to 3 inches of vegetable oil to 370 F on a deep-fat thermometer.
Drop the doughnuts, 2 or 3 at a time, into the hot fat. Fry, turning once, for 3 minutes, or until golden brown. Lift the doughnuts out with a skewer or tongs and drain on paper towels.
- If you like spiced doughnuts, feel free to add about 2 teaspoons of ground nutmeg and 3/4 teaspoon of cinnamon to the dough.